Hearts of Palm Risotto
Ingredients
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ⅔ cup Arborio rice
- ¼ cup dry white wine
- 3 cups boiling vegetable broth
- ½ cup sliced hearts of palm
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
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Instructions
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
- Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.
- When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.
Source
Original recipe: View Original